Brisket( Old Topic)

[Oldtimer]

Put a 9.5 lber on at 5:30 this morning used a local rub(Grub)_ and SF. Didn't have time to marinade. Any how was looking through the post and had to go back 3 pages for a brisket experience. Seems like we could have a brown button dealie to the left just for brisket and maybe pork. Any thoughts ? It's Saturday had two beers last night was up till 11:30 the woke up at 4:40, enough said ? BTW ain't **** on for tv late but Sex movies early **** is news. Isn't life great.

[stlmike]

2 porkbutts, both halves of a pork loin, and a dozen chicken thighs all rubbed with Bonesmokers and Head rubs just went in. I guess I'm getting lazy. I slept in until 7AM.
StL Mike

[tommykendall]

Spray it every hour or so. It the flat starts getting burned looking, it's been in a hot spot too long, so you might want to rotate it. You can also foil only the tip of the flat end to prevent it from getting too crusty. At 170 internal, wrap the whole thing in foil and return to t he cooker. Then take it to 190-195, remove and put in the cooler for at least 1 hour. Don't worry about slicing technique - just get the cooking right.

[Oldtimer]

Setting at 152 in heat for 3.5 hours. Sprayed with apple pickle juice mixture. Let the games begin.